Pretzel Crusted Pork Cutlets Recipes

HONEY-KISSED PRETZEL CRUSTED PORK LOIN

Steps:

• Heat oven to 375 degrees F. Combine honey, stone ground mustard, 1 tablespoon Dijon mustard and jalapeno in small bowl. Place crushed pretzels in shallow pan.
• Coat loin filet with honey mixture; roll in crushed pretzels and place on rack in shallow roasting pan. Roast at 375 degrees F for 30 to 35 minutes per pound until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.
• Meanwhile, make sauce to serve with pork. Melt butter in small saucepan; add garlic and saute 1 minute. Stir in wine and 2 tablespoons Dijon mustard. Bring to a boil; reduce heat and simmer until reduced to about 1/2 cup.
• To serve, slice pork and drizzle with butter sauce.

PRETZEL-MUSTARD-CRUSTED PORK TENDERLOIN SLIDERS

Steps:

• PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish. Whisk the eggs and mustard in a medium bowl.
• MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
• BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of the pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated.
• FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F). Line a plate with paper towels. Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets.
• SERVE: Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce.

PRETZEL-CRUSTED TURKEY CUTLETS

Steps:

• Pierce the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes; cover and set aside.
• Meanwhile, spread the pretzel crumbs in a shallow dish. Season the turkey with 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper. Brush 1 side of the cutlets with 1 tablespoon mustard and sprinkle with the thyme, then press into the pretzels to coat.
• Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the turkey, pretzel-side down; cook until golden brown, 2 minutes. Flip and cook until just cooked through, 1 more minute. Transfer to a plate. Wipe out the skillet; add the remaining 1 1/2 tablespoons vegetable oil. Repeat with the remaining cutlets.
• Combine the butter, 1 tablespoon maple syrup and the remaining 1/2 teaspoon paprika in a bowl. Split the potatoes and top with the butter; fluff the flesh with a fork. Season with salt and top with the chives. Combine the remaining 2 tablespoons maple syrup and 1 tablespoon mustard. Serve the turkey with the potatoes and maple mustard.

GOLDEN BAKED PORK CUTLETS

Steps:

• Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
• Holding a chef's knife at a 45 degrees angle and perpendicular to the tenderloin, slice the pork into 4 long, thin "fillets."
• Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
• Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 14 to 16 minutes.

PRETZEL CRUSTED PORK CHOPS WITH ORANGE MUSTARD SAUCE

Steps:

• Using vegetable peeler, remove peel from oranges (orange part only) in long strips.
• Slice peel lengthwise into very thin strips.
• Place peel in heavy small saucepan and add enough cold water to cover peel by l inch.
• Bring to boil; strain.
• Repeat 2 more times.
• Return peel to same saucepan.
• Add 3/4 cup water and sugar.
• Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. (Candied orange peel can be made 2 days in advance.).
• Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan.
• Bring to boil; reduce heat to medium and cook until sauce is reduced to 12/3 cups, about 12 minutes.
• Season to taste with salt and pepper. (Can be made 8 hours ahead).
• Cover and chill.
• Place flour in shallow bowl.
• Whisk eggs to blend in another shallow bowl.
• Spread pretzels on rimmed baking sheet.
• Sprinkle pork chops on both sides with salt and pepper.
• Working with 1 pork chop at a time, press 1 side ONLY of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only.
• Transfer to baking sheet, coated side up.
• Repeat with remaining pork chops, flour, eggs and pretzels. (Can be made 2 hours ahead, cover and refrigerate).
• Preheat oven to 450°F
• Melt 5 tablespoons butter in each of 2 large ovenproof skillets over medium high heat.
• Add 4 pork chops to each skillet, coated side down, and cook until brown.
• Turn chops over and transfer both skillets to oven.
• Roast until pork is cooked through, about 10 minutes.
• Let chops stand 5 minutes.
• Rewarm cream sauce.
• Spoon 2 Tablespoons sauce onto each plate and place chop atop sauce.
• Garnish with remaining orange peel.

PRETZEL-MUSTARD-CRUSTED PORK SLIDERS

Steps:

• Stir together the mayonnaise, chopped pickles, hot sauce and 2 tablespoons of the mustard in a small bowl. Set aside for serving.
• Stir together the crushed pretzels, flour and 1 teaspoon salt in a 9-by-13-inch baking dish. Whisk together the eggs and remaining 2 tablespoons mustard in a medium bowl.
• Cut the pork tenderloin crosswise into 12 pieces, each about 3/4 inch thick. Lay the pieces between sheets of plastic wrap or wax paper and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of each cutlet first into the pretzel flour, then dip each piece in the egg mixture and then press again into the pretzel flour until generously coated. Transfer to a plate.
• Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Set a cooling rack inside a rimmed baking sheet. Add half the cutlets to the skillet and cook until golden brown, about 2 minutes per side. Transfer to the cooling rack to drain and season generously with salt. Repeat with the remaining cutlets.
• Put a pork cutlet on each roll and top with some sauce, 2 pickle slices and the lettuce.

SHEET-PAN MAPLE-MUSTARD PORK CHOPS & CARROTS

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees F.
• Whisk 1 tablespoon oil, mustard and maple syrup in a small bowl. Place pork chops on one side of a rimmed baking sheet. Brush the tops with the oil mixture. Place carrots on the other side and drizzle with the remaining 3 tablespoons oil. Sprinkle garlic, ginger and turmeric on the carrots and toss to coat. Season everything with salt and pepper. Roast for 10 minutes.
• Turn broiler to high. Broil until an instant-read thermometer inserted in the thickest part of a chop without touching the bone registers 145 degrees F, about 4 minutes. Continue cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more. Serve sprinkled with parsley.

PRETZEL-CRUSTED PORK CHOPS WITH ORANGE-MUSTARD SAUCE

Steps:

• Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
• Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.
• Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
• Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.
• Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.

PRETZEL-CRUSTED PORK CUTLETS

Steps:

• 1. Place a wire cooling rack on a rimmed baking sheet and place in the oven; preheat to 450°F. 2. Place pork chops on a large cutting board. Cover with plastic wrap and pound with the smooth side of a meat mallet to about 1/4-inch thickness. Sprinkle with pepper and salt. Place flour, egg and pretzels in three separate shallow dishes. Dredge the cutlets in flour, shaking off excess, then dip in egg, letting excess drip off, then press into pretzels. Generously coat one side of the cutlets with cooking spray. 3. Remove the heated pan from the oven. Put the cutlets, sprayed-side down, on the rack. Coat the second side generously with cooking spray. Bake until golden brown, 8 to 12 minutes. 4. Combine yogurt and mustard in a small bowl. Serve with the pork.